Summer Chickpea Salad recipe
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Ingredients
- 2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed 1 pint small cherry tomatoes, halved 3 tablespoons finely shredded basil leaves ½ cup crumbled goat-milk feta cheese 2 tablespoons honey 3 large cloves garlic, minced 3 tablespoons red wine vinegar 3 tablespoons cider vinegar 3 tablespoons olive oil ½ teaspoon ground black pepper ¼ teaspoon cayenne pepper ¼ teaspoon salt
Nutrition Info
- 346.8 caloriescarbohydrate: 50.9 gcholesterol: 11.1 mgfat: 11.7 gfiber: 8.6 gprotein: 11.4 gsaturatedFat: 3 gservingSize: -sodium: 780 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Summer Chickpea Salad
Directions
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Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
Put honey in a small glass bowl, heat in microwave 30 seconds. Stir garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing, pour over the chickpea salad and toss to coat.
Cover the mixing bowl with plastic wrap. Refrigerate salad for 1 hour before serving.